Harvest season is here! From June to September, we’re celebrating the magic of the salt marshes in Guerande, France in Brittany where our authentic Sel Marin and Fleur de Sel are carefully hand-harvested. We want to bring you a little closer to the source - sharing where our sea salt comes from, how it’s made, and most importantly, our favorite ways to use it. You can then taste for yourself what makes this salt so special.
First things first: What is Fleur de Sel?
The name "Fleur de Sel" literally means “flower of salt” - a poetic nod to the delicate, flower-like crystals that form on the surface of the marais. Sometimes called the "caviar of salt," Fleur de Sel has been cherished for centuries by chefs and home cooks alike for its subtle flavor, delicate crunch, and pure, clean finish.
Our Fleur de Sel is produced by evaporating sea water and skimming the fragile crystals that form on the surface of the crystallizers - a meticulous process that only happens under the right weather conditions. Because of their delicate nature, the crystals can only be harvested at dusk, just before they sink back to the bottom of the marshes. This is what makes Fleur de Sel so rare and prized.
The result? A beautiful, crunchy texture with a whisper of oceanic flavor that’s perfect for finishing dishes. Unlike our Sel Marin (or Sel Gris), which is harvested from the bottom of the crystallizers and carries a deeper mineral flavor (along with a slightly darker hue), Fleur de Sel is pure, white, and untouched by the clay floor of the marshes.
What makes Fleur de Sel one-of-a-kind is where it comes from. Salt expert and author Mark Bitterman beautifully put it in a 2024 feature of salt in the New York Times:
“You can grow a San Marzano tomato in California, but you can’t make Fleur de Sel de Guérande in San Francisco Bay.”
Our Favorite Ways to Use Fleur de Sel
Because of its delicate flavor and crunchy texture, Fleur de Sel shines as a finishing salt. Here are a few of our favorite ways to use it:
Tomato Season Must-Have: Gorgeous farmers market tomatoes - cherries, heirlooms, beefsteaks - sliced and sprinkled with Fleur de Sel, drizzled with olive oil, and topped with fresh basil. Or take it one step further with a Caprese salad with mozzarella and a finishing sprinkle for an elevated touch.
Avocado Toast, Upgraded: Avo toast is always good, but a sprinkle of Fleur de Sel (and maybe some of those juicy tomatoes) takes it to the next level.
Perfectly Seasoned Steak From filet mignon to a weeknight flank steak, there’s nothing better than seasoning grilled meat with Fleur de Sel. It enhances without overpowering.
A Sweet-Salty Treat Dark chocolate and Fleur de Sel - a match made in heaven. Sprinkle it over brownies, molten lava cake, or even vanilla ice cream for that irresistible salty-sweet combo.
Fruit (Yes, Fruit!) One of the best-kept secrets we learned from our paludiers (salt harvesters) - a pinch of Fleur de Sel on ripe summer melon. Trust us on this one - the crunchy salt and juicy fruit are an unforgettable pairing.
And of course, the possibilities are endless. Anywhere you want to add a little something extra - Fleur de Sel is your go-to.
If you’re curious to taste the difference yourself - Shop Louis Sel also featuring our Sel Marin flavored mixes to bring a little bit of Brittany into your kitchen!